Lemon, Rosemary and Black Pepper Chicken
Sometimes it's nice to keep things simple. The combination of lemon, rosemary and black pepper is a classic and it pairs beautifully with juicy chicken breast. This is a go-to lunch time meal for me, especially when I'm wanting something on the healthy side.
This recipe is more of a base to build off than a full meal really as I've only given instructions for the rice and chicken. I like to use whatever veg is in season and simply stir fry it all together with a touch of garlic and some spring onions for a bit of vibrancy.
Lemon, Rosemary and Black Pepper Chicken
Serves 2
200g wholegrain rice
zest and juice of 1 lemon
2 tbsp freshly ground black pepper
2 tsp sea salt
leaves from 2 sprigs of rosemary, finely chopped
2 skinless, boneless chicken breasts
2 tsp olive oil
To serve:
stir-fried veg
Put the rice on to cook according to packet instructions, adding the lemon zest along with the water; reserving the juice. Toss the pepper, salt and rosemary together and set aside.
Place the chicken breasts, spaced apart, on a large sheet of parchment paper and top with another sheet of paper. Bash them out evenly using a rolling pin or meat mallet until about 1.5cm thick. Press the chicken in to the pepper mix to evenly coat on both sides.
Heat the oil in a large frying pan over a medium high heat. Cook the chicken for about 3 minutes on side side until golden, crusty and cooked through, but still lovely and moist. Remove from the heat and slice each breast into 1cm thick strips.
Once the rice is cooked, drain if necessary and then divide it between the serving plates. Arrange the chicken strips on top, drizzle over the lemon juice. Serve with veg alongside.
This recipe is more of a base to build off than a full meal really as I've only given instructions for the rice and chicken. I like to use whatever veg is in season and simply stir fry it all together with a touch of garlic and some spring onions for a bit of vibrancy.
Lemon, Rosemary and Black Pepper Chicken
Serves 2200g wholegrain rice
zest and juice of 1 lemon
2 tbsp freshly ground black pepper
2 tsp sea salt
leaves from 2 sprigs of rosemary, finely chopped
2 skinless, boneless chicken breasts
2 tsp olive oil
To serve:
stir-fried veg
Put the rice on to cook according to packet instructions, adding the lemon zest along with the water; reserving the juice. Toss the pepper, salt and rosemary together and set aside.
Place the chicken breasts, spaced apart, on a large sheet of parchment paper and top with another sheet of paper. Bash them out evenly using a rolling pin or meat mallet until about 1.5cm thick. Press the chicken in to the pepper mix to evenly coat on both sides.
Heat the oil in a large frying pan over a medium high heat. Cook the chicken for about 3 minutes on side side until golden, crusty and cooked through, but still lovely and moist. Remove from the heat and slice each breast into 1cm thick strips.
Once the rice is cooked, drain if necessary and then divide it between the serving plates. Arrange the chicken strips on top, drizzle over the lemon juice. Serve with veg alongside.
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